Get a taste of Uchinanchu flavors this weekend at the 30th annual Okinawan Festival. Sample local favorites such as pig’s feet soup, Okinawa soba, champuru, andagi and the ever-popular Okidog and Andadog. Foodies will love two new items this year, Chocolate Dipped Andagi and Chicken Nishime.
In addition to the delicious food, there will be musical and dance performances by Okinawan entertainers.
A big mahalo to Hui o Laulima for this week’s recipes.
| 30TH ANNUAL OKINAWAN FESTIVAL
>> When: 9 a.m. to 6 p.m. Saturday, with soba and andagi booths open until 8 p.m. and bon dance until 9:30 p.m.; 9 a.m. to 5 p.m. Sunday
>> Where: Kapiolani Park
>> Info: 676-5400 or visit www.okinawanfestival.com
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UNSUNABA USACHI (TOFU AND SWISS CHARD SALAD)
1/2 block firm tofu
1 bunch Swiss chard
1 heaping tablespoon, plus 1/2 tablespoon salt, divided
1-1/2 tablespoons white miso (white soybean paste)
1 tablespoon sugar
1 to 2 tablespoons creamy peanut butter (optional)
1 tablespoon white sesame seeds, toasted and ground
Cut tofu in thirds; drain. Place slices between several layers of paper towels. Cover and refrigerate 3 to 4 hours or overnight.
Cut Swiss chard leaves from stem. Cut stems lengthwise into fourths. Boil water with heaping tablespoon salt; add stems and boil 3 to 5 minutes. Add leaves and boil about 2 more minutes. Drain and rinse with cold water. Squeeze out water and cut into 1-inch lengths.
In large bowl, blend miso, sugar, remaining 1/2 tablespoon salt and peanut butter until smooth. Crumble tofu into mixture. Add Swiss chard, mix gently. Refrigerate until ready to serve.
Arrange in bowl; sprinkle with sesame seeds. Serves 6.
Approximate nutritional information, per serving (including optional 2 tablespoons peanut butter): 200 calories, 12 g fat, 2 g saturated fat, no cholesterol, greater than 1,200 mg sodium, 11 g carbohydrate, 4 g fiber, 4 g sugar, 18 g protein
SOKIBUNI NU KUBU NISHIMI (SPARERIBS WITH KELP)
3 ounces nishimi kombu (kelp strips, available in Asian section at most local supermarkets)
2 pounds spareribs, cut into 2-inch pieces
1/2 cup shoyu
1/4 cup sugar
1/4 cup mirin (sweet rice wine)
1/4 teaspoon salt
1 cup pork stock
Rinse kombu to remove any sand or salt, tie into knots 3 inches apart; cut between the knots. Set aside.
In large pot, cover spareribs with water, bring to rolling boil, drain and rinse. Add just enough water to barely cover ribs, cover and gently boil 30 minutes. Remove spareribs; drain and save stock; set aside.
In large pot, combine shoyu, sugar, mirin and salt; bring to boil. Add spareribs, cover and simmer 20 minutes, frequently jostling pot to flip ribs. Do not stir. Add stock and kombu and cook until desired tenderness. Serves 6.
Approximate nutritional information, per serving: 350 calories, 22 g fat, 8 g saturated fat, 75 mg cholesterol, greater than 1500 mg sodium, 14 g carbohydrate, no fiber, 12 g sugar, 19 g protein
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More Hawaiian Electric Co. recipes are available at www.heco.com.
